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This Teriyaki Chicken and Pineapple Sheet Pan Meal is sticky, sweet, savory, and totally low-fuss! Just one pan, bold flavor, and almost no cleanup—your crew will love it. #sheetpandinner #teriyakichicken #easydinners #pineapplerecipes #familymeals #weeknightwin

Teriyaki Chicken and Pineapple Sheet Pan Recipe

This Teriyaki Chicken and Pineapple Sheet Pan Meal is an easy, one-pan dinner with juicy chicken, sweet pineapple, crisp veggies, and a sticky homemade sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Asian-Inspired
Servings 4 servings
Calories 300 kcal

Ingredients
  

Chicken u0026 Veggies

  • 4 boneless, skinless chicken breasts (or thighs for more flavor), cut into chunks
  • 1½ cups pineapple chunks (fresh or canned – save the juice if using canned!)
  • 2 bell peppers (red, yellow, or green), sliced
  • 1 small red onion, sliced
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder (optional)

Teriyaki Sauce

  • ½ cup soy sauce (or tamari for gluten-free)
  • 4 tbsp honey
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 2 tsp sesame oil
  • 3 cloves garlic, minced
  • 2 tsp grated ginger
  • ¼ cup pineapple juice (or water if not using canned)
  • 2 tbsp cornstarch + 4 tbsp water (to thicken)

Garnish

  • 1 tbsp sesame seeds
  • 2 green onions, chopped

Instructions
 

  • Preheat the oven - Set your oven to 400°F (200°C) and line a sheet pan with foil or parchment for easy cleanup.
  • Make the sauce - In a saucepan, stir together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pineapple juice. Bring to a gentle simmer. Stir in the cornstarch slurry and cook until thickened, then remove from heat.
  • Season the chicken - Toss the chicken chunks with olive oil, salt, pepper, and garlic powder. Let them hang out for 10 minutes while you prep everything else.
  • Assemble the sheet pan - Spread the chicken, pineapple, bell peppers, and red onion evenly on the prepared sheet pan.
  • Add the sauce - Drizzle half the teriyaki sauce over everything and toss gently to coat.
  • Bake - Roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the veggies are just starting to char at the edges.
  • Optional broil - Want caramelized goodness? Turn on the broiler for 2–4 minutes to crisp up the pineapple and give the chicken those golden, sticky edges.
  • Finish and serve - Drizzle with the rest of the sauce, sprinkle with sesame seeds and green onions, and serve hot.